Jalisco
Jericalla
A cinnamon custard with a scorched, spotty top. Guadalajara's answer to crème brûlée, no torch required.
60 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayCinnamon milk custard with a burnished top.
The original263kcalsame
9 gproteinsame
0 gfibresame
60minutessame
Jericalla.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Simmer the milk with cinnamon and half the sugar for 10 minutes, then cool for 10 minutes.
- 2Whisk eggs, yolks and remaining sugar, then slowly whisk in the warm milk and vanilla. Strain.
- 3Pour into ramekins, set in a tray of hot water and bake at 180°C for 35 to 40 minutes.
- 4Move the ramekins under a hot grill for 3 to 5 minutes until the tops blister and brown in spots.
- 5Cool, then chill for at least 2 hours.
Serve it like this
Serve chilled in its ramekin on a small plate with a spoon and a cinnamon stick on the side.